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High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Research article (Foods, 2022) · cited 36× · AI/ML
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Summary
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality is a scholarly article[1].
Key Facts
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Retrieved May 24, 2026, from https://4ort.xyz/entity/high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit
MLA“High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit.
BibTeX@misc{4ortxyz_high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality}}, year = {2026}, url = {https://4ort.xyz/entity/high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality — https://4ort.xyz/entity/high-moisture-extrusion-of-mixed-proteins-from-soy-and-surimi-effect-of-protein-gelling-properties-on-the-product-qualit (retrieved 2026-05-24)
